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The Ultimate Classic Fruit Cake

Total Time

2hrs25mins

Prep 25 mins

Cook 2 hrs

This is an Eric Lanlard recipe-the French pastry chef who made Madonna's wedding cake and the Beckham children’s birthday cakes. Don’t be put off by the list of ingredients, it really isn't that bad, and the results are amazing. This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he's 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.

Remove and cool on wire rack. Once cool spray with more alcohol and wrap in cling film. Keep cakes in cool dry place until you ice/decorate them.

ICING: Gently heat jam until spreadable. Spread over top and edges of cake.

Roll out marzipan very thinly to the circumference of cake, also a strip around width of cake.

Place marzipan on cake-gently pinch strip around top and side to stick them together. Repeat this with the icing. Mix together icing sugar, egg white and a few drops of food colouring into a smooth paste. Put into icing bag and decorate as desired.

Reviews

Most Helpful

OMG this is the most fabulous and tasty thing. I made this for family and friends and they simply wanted the plans to create such a wonderful delight. they were use to the plain and drab fruit cakes which most people would gran because they see it. this one however, was a hit and went faster than the prized peanut-butter pie someone brought! Thank you so much!!!

this is close to the recipe my Mother and I used to bake. I bake fruitcakes every year (about 6 of them) for the family. Instead of GrandMarinier, I use Amaretto. I usually wrap the cakes in cheese cloth when cooled then "marinate" weekly until I mail them off. They travel well, and can be freezed ---- my brother slice them, freeze them, then remove slices as they need them